Winner, Winner Chicken Dinner!!!

Oh my goodness! You HAVE to try this dinner! It is SO easy and SOOOO GOOD! It's a Rachael Ray dinner. Prep is a cinch but it does take more than 30 minutes if you include cook time. Try it anyway. And don't try to skimp on calories and not make the gravy. It truly makes this meal go from "plain-jane" to WOW!!!
Here's how I made it:

"Plain Jane" Chicken & Potatoes With Roasted Garlic Gravy

1 head garlic
Extra-virgin olive oil (EVOO), for drizzling
2 packages chicken parts (legs, thighs, wings and/or breasts), about 2 pieces per person, bone-in and skin-on
4 to 5 tablespoons grill seasoning, divided
Salt and freshly ground black pepper
4 medium Russet potatoes, cut into small wedges
2 heads broccoli, cut into spears
2 tablespoons butter
2 tablespoons flour
2 1/2 cups chicken stock (not chicken broth)



Preheat the oven to 425ºF. Put Easton in his bouncy-seat on the kitchen counter while I cook.

Cut the tip off the head of garlic, exposing the very top of the cloves. Drizzle the top of the garlic head with EVOO, wrap it tightly in tin foil.



Place the garlic head in the oven and let it roast for approximately 45 minutes. Do not overcook! When the garlic is finished and cool enough to handle, squeeze the cloves out of their skins and into a small bowl. Mash it with a fork.


Arrange the gross looking and even gross-er feeling chicken pieces in a roasting pan, drizzle them with EVOO and season them with grill seasoning.



Roast the pieces in the oven alongside the garlic, until they reach an internal temperature of 165ºF, about 35 minutes.

Scrub potatoes with cute little potato scrubber.





Slice into wedges. Toss the potatoes with EVOO and grill seasoning, making sure that they are evenly coated.



Uh oh! Easton's fussy.



Pick Easton up, kiss him and play with him for a few minutes.



Realize he's fussy because he's got a dirty diaper. Change diaper.



(He's so helpful! See how he hold his little legs up so I can get the diaper changing over with? He's been doing that for months...little smartie!)

Wash hands. A LOT! Play with Easton. He chews on my thumb and then looks up at me as if to ask "Mom, are you SURE you washed your hands after that diaper change?"



Yes, son. I did. A LOT! That was a gross one!

Put Easton in his swing and return to making dinner. Wash and cut broccoli into florets. Toss broccoli with EVOO and grill seasoning.



Transfer the vegetables to separate baking sheets and roast them in the oven, along with the garlic and chicken, until they are tender and crispy, 20-25 minutes.





Once the garlic, chicken, and vegetables are in the oven, melt the butter in a medium skillet over medium heat.




Sprinkle the flour into the butter and stir the mixture, allowing the flour to cook slightly, about 1 minute. Whisk in the chicken stock, allowing it to simmer and thicken, about 3-5 minutes.



Add the roasted garlic mash to the gravy, stirring to incorporate and season with salt and pepper to taste.

Serve some of the broccoli, potatoes and chicken with a good helping of the roasted garlic gravy over everything. Enjoy! Best chicken dinner I ever made! :)



Now here's the recipe w/out pictures and my comments so you can print it out if you want. Please try it and let me know what you think if you do.

"Plain Jane" Chicken & Potatoes With Roasted Garlic Gravy

1 head garlic
Extra-virgin olive oil (EVOO), for drizzling
2 packages chicken parts (legs, thighs, wings and/or breasts), about 2 pieces per person, bone-in and skin-on
4 to 5 tablespoons grill seasoning, divided
Salt and freshly ground black pepper
4 medium Russet potatoes, cut into small wedges
2 heads broccoli, cut into spears
2 tablespoons butter
2 tablespoons flour
2 1/2 cups chicken stock (not chicken broth)

Preheat the oven to 425ºF.

Cut the tip off the head of garlic, exposing the very top of the cloves. Drizzle the top of the garlic head with EVOO, wrap it tightly in tin foil. Place the garlic head in the oven and let it roast for approximately 45 minutes. When the garlic is finished and cool enough to handle, squeeze the cloves out of their skins and into a small bowl. Mash it with a fork.

Arrange the chicken pieces in a roasting pan, drizzle them with EVOO and season them with grill seasoning. Roast the pieces in the oven alongside the garlic, until they reach an internal temperature of 165ºF, about 35 minutes.

Toss the potatoes and broccoli separately with EVOO and grill seasoning, making sure that they are evenly coated. Transfer the vegetables to separate baking sheets and roast them in the oven, along with the garlic and chicken, until they are tender and crispy, 20-25 minutes.

Once the garlic, chicken, and vegetables are in the oven, melt the butter in a medium skillet over medium heat. Sprinkle the flour into the butter and stir the mixture, allowing the flour to cook slightly, about 1 minute. Whisk in the chicken stock, allowing it to simmer and thicken, about 3-5 minutes. Add the roasted garlic mash to the gravy, stirring to incorporate and season with salt and pepper to taste.
Serve some of the broccoli, potatoes and chicken with a good helping of the roasted garlic gravy over everything. Enjoy!